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Soft and Gooey Sourdough Discard Cinnamon Rolls with Cream Cheese Frosting

A close-up shot of a single, fluffy sourdough discard cinnamon roll covered in thick white icing on a white plate.
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Use your leftover sourdough starter to make these incredibly soft, fluffy, and gooey cinnamon rolls. This recipe proves you can create a memorable brunch treat while reducing food waste.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, softened, divided
  • 1 cup (200g) granulated sugar, divided
  • 2 tablespoons ground cinnamon
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (225g) active sourdough discard (unfed starter)
  • 1/4 cup (60ml) whole milk, plus more for brushing
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Frosting: 4 ounces (113g) cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the filling: In a small bowl, mix together 1/2 cup of the softened butter, 1/2 cup of the granulated sugar, and the ground cinnamon until well combined. Set aside.
  2. Make the dough: In a large bowl, whisk together the flour, baking powder, and salt. In a separate bowl, mix the sourdough discard, 1/4 cup milk, egg, and 1 teaspoon vanilla extract. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead for 5 to 7 minutes until the dough is smooth. Place the dough in a lightly oiled bowl, cover, and let it rest at room temperature for 1 hour. This rest allows the dough to relax.
  4. Roll and fill: On a lightly floured surface, roll the dough into a large rectangle, about 12×18 inches. Spread the reserved cinnamon-sugar filling evenly over the dough, leaving a 1-inch border on one long edge.
  5. Shape the rolls: Starting from the long edge opposite the border, tightly roll the dough into a log. Pinch the seam closed. Cut the log into 12 equal rolls.
  6. Second rise: Arrange the rolls in a greased 9×13 inch baking dish. Cover loosely and let them rise in a warm spot for 45 to 60 minutes, or until they look puffy.
  7. Bake the rolls: Preheat your oven to 375°F (190°C). Brush the tops of the rolls lightly with a little milk. Bake for 20 to 25 minutes, or until golden brown.
  8. Make the frosting: While the rolls cool slightly, beat the softened cream cheese and 1/2 cup softened butter until smooth. Gradually beat in the powdered sugar and 1 teaspoon vanilla extract until the frosting is light and creamy.
  9. Frost and serve: Spread the cream cheese frosting generously over the warm rolls. Serve immediately for the best gooey texture.

Notes

  • If you prefer a quicker bake, you can skip the second rise and bake immediately after shaping, though the texture will be slightly less fluffy.
  • For an extra rich flavor, substitute the milk in the dough with heavy cream.
  • You can make the frosting ahead of time and store it in the refrigerator, allowing it to come to room temperature before spreading.

Nutrition

Find it online: https://tastethisplate.com/sourdough-discard-cinnamon-rolls/